This chicken salad is fresh, zesty, herby, and a tad spicy. The avocado base is combined with lime, jalapeño, fresh ginger, mint, cilantro and more to create a refreshing twist on the common chicken salad. It’s definitely reminiscent of spring and summer, and makes for a delicious lunch that comes together in a pinch.
I enjoyed eating this over greens with plantain chips on the side. It would also be fantastic with grain-free lime tortilla chips, in a grain-free tortilla or lettuce wrap, on top of a baked sweet potato, or with sliced veggies. Lots of possibilities to say the least!
Cheers and enjoy!
UPDATE: Catch the replay from Tuesday, April 10 of me making this recipe on KATU Afternoon Live. Visit HERE to watch!
- 2 cooked chicken breasts, shredded or cubed (roughly 1 lb or so of meat)
- 1 large ripe avocado, sliced into quarters and peeled
- 1 small lime, juiced
- 1/2 jalapeño, seeded and finely chopped (leave some seeds in if you want it spicier)
- 1/2 tsp fresh ginger, grated
- 2 Tbsp fresh mint, chopped
- 1/4 cup fresh cilantro, chopped
- 1/4 tsp granulated garlic or garlic powder
- Sea salt, to taste
- 2 green onions, chopped
- In a large bowl, mash the avocado. Add the all the remaining ingredients, except the chicken and mix well. Taste and adjust seasoning as desired.
- Next, add the chicken into the avocado mixture and stir well to coat.
- Serve over greens, with sliced veggies, plantain chips, or in a grain-free tortilla or lettuce wrap.
- Store any leftovers in the refrigerator.
Spring is less than a month away, as hard as it may be to believe some days. With its approach in mind, I got to thinking about springy flavors – things like lemon, dill, peas and so on. Contemplating what to make, it suddenly hit me…a spring chicken salad recipe. It’s not very often I share lunch recipes anyway, so it seemed like another good reason to run with it. Plus, I love chicken salad, despite the fact that I rarely make it. I become a creature of habit when it comes to lunch foods and generally stick to the same things, so this is a refreshing change.
I’m sure this would be just as tasty without the addition of the mayo, but I love homemade mayo or a high-quality one like this brand. It adds a little extra creaminess and tang too, which I enjoy. But, if you don’t have any on hand or just don’t like it, you can leave it out. Personally, I never liked mayo until I made it myself. It is way different than what you may know as mayo. Really, it might as well be frosting because it’s that good. I do have another chicken salad recipe that’s tropical-inspired and more mayo-based if you want to check that one out HERE.
Also, stay tuned because next month, on March 20 (also the first day of spring!), I’ll be featuring this recipe LIVE on KATU Afternoon Live. I’ll share the segment when that time comes. UPDATE: watch the replay of my segment HERE.
Cheers and enjoy!
- 2 cooked chicken breasts, shredded (roughly 1 lb or so of meat)
- 1 large avocado, sliced into quarters and pitted
- 2 Tbsp fresh lemon juice
- Sea salt and black pepper, to taste
- 1.5 tsp dried dill
- 3 green onions, chopped
- 1/2 cup frozen peas, rinsed under warm water to thaw
- 1 small carrot, grated
- 2 Tbsp homemade avocado oil mayo or use a high-quality brand like this one
- Place shredded chicken in a large bowl. Set aside.
- Remove avocado peels and place avocado in a large bowl. Mash well with a fork and then add the lemon juice, sea salt, black pepper, dried dill, mayo, carrot, green onion and peas. Stir well with a spatula until mixed well. Taste and adjust seasonings as desired.
- Pour avocado mixture into the bowl with the shredded chicken and stir well. Store in refrigerator.
- Serve in a lettuce wrap, over greens or with veggie slices and/or plantain chips.
I finally cracked open the macadamia nut oil AND macadamia nuts I brought back from Hawaii. The nuts were really tempting to open right away, but we ate a lot of them during our trip and they’re expensive, so I held off. I never really buy them here because of the price-tag, but when in Hawaii, I take advantage of it. They’re still expensive, but better than the prices on the mainland. The oil was a really good deal though. I think I paid $6.99 for a 12.7 oz bottle at the Whole Foods in Honolulu.
This salad makes for an easy lunch or dinner, or heck…even breakfast! It’s refreshing and summer-y, with flavors reminiscent of Hawaii. I ate mine on top of massaged kale (see #3 here for instructions), but romaine, mixed greens, or spinach work as well. Sure, you can eat it plain, but I recommend something leafy and green.
Hope you all have a lovely weekend! I have TONS of homework to do this weekend, so that’s what’s in store for me. On the bright side, this term is nearing the end!
- 1 lb cooked boneless skinless chicken breasts, shredded
- 1/4 – 1/3 cup homemade macadamia nut oil mayo (recipe below)
- 3/4 cup fresh pineapple, chopped
- 1/4 cup macadamia nuts, chopped
- Sea salt and pepper to taste
- Torn raw kale (stems removed) or romaine, for serving
- In a large bowl, combine the shredded chicken, mayo, pineapple and macadamia nuts. Mix well and season to taste with sea salt and pepper.
- Serve atop of raw massaged kale (see link above) or romaine. Other leafy greens work as well.
Yields: 3-4 servings
For the macadamia nut oil mayonnaise:
- 1 pastured egg
- 1 Tbsp apple cider vinegar
- 1/4 tsp ground mustard
- 1 cup macadamia nut oil (for a different variation, avocado oil is also delicious)
- Sea salt and pepper to taste
- Add the egg, vinegar and mustard to the blender, and blend. Once mixed together, slowly and I mean SLOWLY, pour in the macadamia nut oil and only pour little bits at once! If you are not patient and pour too much or go too fast, your mayo will not emulsify.
- Once your mayo is creamy and has emulsified, add sea salt and pepper to taste. Pour into a jar and store in the refrigerator.
Yields: 1 cup